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Competency-based learning guide in beverage management / Liza Jacob-Guggenheim, Mary Anne Ramos-Tumanan.

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Quezon City : C & E Publishing, Inc., 2020.Edition: Second editionDescription: xiv, 190 pages : color illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9789719812050 (pbk.)
Subject(s): LOC classification:
  • TX951  J15 2020
Online resources:
Contents:
The senses and wine evaluation -- Sensory evaluation of table wines: white, red, and rose -- Sensory evaluation of champagne and sparkling wines -- Sensory evaluation of fortified wines: sherry, port, and madeira -- Sensory evaluation of aromatized wines: vermouth, bitter, and anise -- Sensory evaluation of Philippine wines and spirits: basi, tapuy, tuba, and lambanog -- Sensory evaluation of brown distilled spirits: brandy, whisky, and rum -- Sensory evaluation of white distilled spirits: gin, vodka, and tequila -- Sensory evaluation of liqueurs -- Sensory evaluation of beers and ales -- 11A. Sensory evaluation of non-alcoholic beverages: coffee -- 11B. Sensory evaluation of non-alcoholic beverages: tea -- 11C. Sensory evaluation of non-alcoholic beverages: carbonated beverages (soft drinks).
Summary: "This Competency-Based Learning Guide in Beverage Management (Second Edition) presents the details of a competency standard which specifies the knowledge, skills, and attitudes necessary to satisfy the requirements in the workplace. The curriculum model also utilizes the framework implemented by the Technical Education and Skills Development Authority (TESDA) to meet the needs of Beverage Management students as part of their training in Hotel and Restaurant Management."--Back cover.
List(s) this item appears in: NEW Print Books 2023
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Holdings
Item type Current library Collection Call number Materials specified URL Copy number Status Notes Date due Barcode
Books Books Ladislao N. Diwa Memorial Library Filipiniana Section Non-fiction F RUS TX951 J15 2020 (Browse shelf(Opens below)) Link to resource c1 Room use only 79026 00081580
Books Books Ladislao N. Diwa Memorial Library Filipiniana Section Non-fiction FIL TX951 J15 2020 (Browse shelf(Opens below)) Link to resource c2 Available 79027 00081581
Books Books Ladislao N. Diwa Memorial Library Filipiniana Section Non-fiction FIL TX951 J15 2020 (Browse shelf(Opens below)) Link to resource c3 Available 79028 00081582
Books Books Ladislao N. Diwa Memorial Library Filipiniana Section Non-fiction FIL TX951 J15 2020 (Browse shelf(Opens below)) Link to resource c4 Available 79029 00081583

Includes appendices.

Includes bibliographical references.

The senses and wine evaluation -- Sensory evaluation of table wines: white, red, and rose -- Sensory evaluation of champagne and sparkling wines -- Sensory evaluation of fortified wines: sherry, port, and madeira -- Sensory evaluation of aromatized wines: vermouth, bitter, and anise -- Sensory evaluation of Philippine wines and spirits: basi, tapuy, tuba, and lambanog -- Sensory evaluation of brown distilled spirits: brandy, whisky, and rum -- Sensory evaluation of white distilled spirits: gin, vodka, and tequila -- Sensory evaluation of liqueurs -- Sensory evaluation of beers and ales -- 11A. Sensory evaluation of non-alcoholic beverages: coffee -- 11B. Sensory evaluation of non-alcoholic beverages: tea -- 11C. Sensory evaluation of non-alcoholic beverages: carbonated beverages (soft drinks).

"This Competency-Based Learning Guide in Beverage Management (Second Edition) presents the details of a competency standard which specifies the knowledge, skills, and attitudes necessary to satisfy the requirements in the workplace. The curriculum model also utilizes the framework implemented by the Technical Education and Skills Development Authority (TESDA) to meet the needs of Beverage Management students as part of their training in Hotel and Restaurant Management."--Back cover.

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79026 PNR PHP 795.00 copy 1 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79027 PNR PHP 795.00 copy 2 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79028 PNR PHP 795.00 copy 3 2020-11-467 2021-1-0061

Fund 164 C&E Publishing, Inc. Purchased 01/08/2021 79029 PNR PHP 795.00 copy 4 2020-11-467 2021-1-0061

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